Recipes Included On This Page Angel Biscuits - 1.5 pts Apple-Bran Muffins - 2 pts Apricot and Golden Raisin Sour Cream Flan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Angel Biscuits - 1.5 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 cup skim milk 2 tablespoons reduced-fat mayonnaise 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 375F. and spray a 6 cup muffin tin with cooking spray. Stir ingredients together and divide evenly between 6 muffin cups. Bake for 12 minutes or until golden brown. Points: 1.5 points each muffin Source : "DeeDee's Weight Watcher Recipes" S(MC format by Chupa Babi): "12.09.05" Yield : "6 muffins" Contributed to the FareShare Gazette by Chupa; 10 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 2g Fat (15.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 346mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Apple-Bran Muffins - 2 pts Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Kellogg's Bran Flakes 1 1/4 cups all purpose flour 1/2 cup sugar 1 teaspoon cinnamon 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup raisins 1 1/4 cups skim milk 1/2 cup applesauce 1/2 cup egg substitute -- (equal to 2 eggs) Combine cereal and milk in a large bowl and set aside for 5 minutes to soften. Meanwhile, combine flour, cinnamon, sugar, baking powder and salt in a medium bowl. Add raisins and set aside. Combine applesauce and egg substitute and stir into the cereal mixture. Stir in dry ingredients just until moistened. Divide into 12 muffin cups which have been sprayed with nonstick spray. Bake at 400F. about 25 minutes, till lightly browned. Makes 12 muffins. Points per muffin = 2 Source : "DeeDee's WW Recipes" S(MC format by Chupa Babi): "12.09.05" Contributed to the FareShare Gazette by Chupa; 11 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 1g Fat (13.7% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Apricot and Golden Raisin Sour Cream Flan Recipe By : Canadian Living 2003 Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup golden raisins 1/2 cup chopped dried apricots 1 cup sour cream 1/2 cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon grated orange rind 1/2 teaspoon vanilla 1 pinch salt 1/2 cup whipping cream 1/4 cup sliced almonds -- toasted Pastry: 1 1/4 cups all-purpose flour 1 1/2 cups granulated sugar 1 pinch salt 1/2 cup cold unsalted butter -- cubed 1/4 cup whipping cream Pastry : In bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Drizzle with cream, tossing with fork until dough clamps together. Turn out onto floured work surface. Press into smooth ball; flatten into disk. Wrap in plastic wrap and refrigerate until firm (about 30 minutes). On lightly floured surface, roll out dough to 3 mm thickness. Fit into 23 cm round fluted tart pan with removable bottom. Trim edge to 1 cm overhang; fold inside and press to adhere and form smooth edge. Refrigerate for 30 minutes. With fork, prick pastry all over. Line with foil and fill with pie weights or dried beans. Bake in bottom third of a 400 F (200 C) oven until firm and edge is light golden, about 15 minutes. Remove weights and foil. Bake until bottom is golden, about 10 minutes. Let cool in pan on rack. Meanwhile, in bowl, pour 1 cup boiling water over raisins and apricots. Let soak until plump, about 15 minutes. Drain. In separate bowl, whisk together sour cream, egg, sugar, flour, orange rind, vanilla and salt. Stir in raisins and apricots. Pour into baked pastry shell. Cut 2 strips of foil, each 30 cm long. Press lightly over exposed pastry on rim. Bake in bottom third of 400 F oven until filling is puffed and light golden (about 25 minutes). Let cool in pan on rack. In bowl, whip cream. Dollop onto each serving. Sprinkle with almonds. Makes 12 servings. This traditional Russian flan is best served at room temperature. Canadian Living 2003 Contributed to the FareShare Gazette by Claudia; 1 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 393 Calories; 19g Fat (42.2% calories from fat); 4g Protein; 55g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 41mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.

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